One pound box thin spaghetti
two cans stewed tomatoes
one bag Morning Star Farms Veggie Griller Crumbles
one small onion chopped fine
2 cloves garlic chopped fine
5 or 6 fresh mushrooms sliced
one can cream of mushroom soup
one cup shredded cheddar cheese
one cup shredded Monterey cheese
one cup shredded Parmesan cheese
sliced black olives optional

Preheat oven to 350

place crumbles in large skillet and add onions and mushrooms and if needed one tablespoon olive oil to slightly cook onions and garlic.
Add stewed tomatoes, sliced black olives and cream of mushroom soup simmer just a few minutes.
Cook spagatti until almost done, drain and place in 9x13 baking dish that has been sprayed with pam. Pour tomato, veggie crumble mixture over spagatti .
Toss cheeses together and top spagatti bake with the cheese.
Bake at 350 for 40 minutes or until bubbly and cheese is melted and slightly browned around the edges.

Let cool some before you slice it. I slice it into squares to serve.
This freezes very well and the next day , tastes even better!

Patricia